Here are a couple of my favorite recipes from the Healthy Cooking school this week in Brownwood that I will be helping demonstrate at. These recipes are light and flavorful, perfect for getting ready for summertime!! Throw some lean beef, pork, or chicken on the grill to serve with it and you have a complete meal.

• Combine all the jalapeño dressing ingredients in a screw-top jar. Cover and shake well. Pour the dressing over the jicama mixture. Toss to coat.

• Cover and chill for 1 hour or up to 6 hours, stirring occasionally. Serve on a bed of shredded cabbage.

Notes: Use purple cabbage if you can find it- it has many more nutrients and will be much prettier. I like to make another batch of the dressing and put it on the slaw too! I like it spicy so I add an extra jalapeno or two.

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